Spicy Carrot Soup with Cashews

1 pound carrots, peeled and sliced
2 cups water
1 onion, chopped
1 clove garlic, minced
1/4 teaspoon cinnamon
1/4 teaspoon cumin
1/8 teaspoon ginger
1/4 cup chopped cashews

Cook carrots in water until very tender (about 10-15 minutes). Meanwhile cook the onion in non-stick spray until they begin sweat and turn translucent. Add garlic and spices and continue to cook until onions are done.

Combine carrots and onions and puree in blender or with immersion blender.

Top with cashews and serve.

Makes about 4 servings.

Cauliflower and Ham Tart

Adapted from the Bon Appétit Vegetables cookbook.

1 sheet of pastry crust (or homemade if you're so inclined)

1 cup of whipping cream
1 cup skim milk
2 eggs
2 egg yolks
1/2 cup grate Parmesan cheese
1 large cauliflower cut into florets (about 2 cups, heaping)
1 cup diced smoked ham

Press crust into 10-inch quiche pan. Bake for 15 minutes until lightly browned according to package directions.

For filling, combine cream, milk, eggs, yolks, and Parmesan in mixing bowl. Mix thoroughly.

Bring salted water to boil. Reduce heat to medium and add cauliflower and cook 3 - 5 minutes until barely tender. Drain thoroughly.

Distribute ham and cauliflower over crust. Pour egg mix over top. Bake at 350 for 40 -45 minutes until knife inserted in center comes out clean.

Broccoli Carrot Chicken and Rice Curry Soup

7 cups water
5 teaspoons chicken bouillon
1 large head broccoli
3 carrots
2 teaspoons curry
½ teaspoon ginger
1 skinless boneless chicken breast cut into pieces

Combine all in a slow cooker. Cook on low 7-9 hours.

5-Spice Lentil Soup

1 cup dried brown lentils
2 ½ cups water
1 tomato diced
1 red pepper diced
1 leek sliced
1 teaspoon 5-Spice Powder

Combine all in crockpot and cook on low for 8 hours.